FREEDOM

Captain: Evangelos

Captain Evangelos Lattas
Greek
Evangelos is a highly skilled and disciplined Captain with a strong foundation in maritime operations, leadership, and vessel management. A former Hellenic Navy Officer, he brings over a decade of seagoing experience, including commanding roles on private and charter yachts such as the Sunseeker Manhattan 60/66 and the Bluegame BGX 63. Evangelos holds a Master 200GT license and has been responsible for every aspect of yacht operation—from navigation and itinerary planning to shipyard coordination and safety compliance under international maritime regulations.
Known for his calm leadership style, excellent communication, and guest-focused attitude, he ensures smooth onboard experiences for both guests and crew. His background also includes naval service as Navigation Officer and Personnel Director, overseeing large teams and managing high-pressure scenarios with precision. Fluent in English and French, Evangelos is a dedicated professional who combines technical knowledge with a welcoming, service-oriented approach. Speaks Greek & English


Chef Thanos Giannakopoulos
Thanos is a highly skilled and versatile chef with a rich background in both high-end hospitality and yachting. With over a decade of culinary experience and formal training from Le Monde Institute of Hotel & Tourism Studies, he brings professionalism, creativity, and precision to every galley he operates.
Thanos most recently served as Sole Chef on board the 24-meter charter yacht M/Y Freedom and as Sous & Crew Chef on board the 73-meter M/Y Lady Vera, where he successfully catered to diverse dietary requirements and delivered refined dishes under pressure. His yachting experience is supported by a long-standing career in luxury hotels, including multiple seasons at the Sofitel Athens Airport Hotel, where he worked in cooperation with Executive Chef Fanis Stathis in à la carte and inflight catering services.
A natural leader in the kitchen, Thanos has held multiple Head Chef positions, demonstrating strong organizational skills, menu planning capabilities, and an exceptional command of both traditional Greek cuisine and international gastronomy. His commitment to hygiene, safety (HACCP certified), and continuous professional development is reflected in his participation in seminars such as sushi masterclasses and buffet innovation by Alain Ducasse Education.
Beyond his culinary talent, Thanos is known for his calm demeanor, team spirit, and adaptability—qualities that make him a reliable presence on board. Passionate about cooking, travel, photography, and environmental causes, he brings both technical expertise and a positive energy


Stewardess Bojana Dragovic
Bojana is an accomplished hospitality professional with over 15 years of experience in luxury service, including five years as a Maitre D’ in top-tier hotels. She is highly skilled in silver service, fine dining, and high-end guest interaction, having consistently worked in five-star establishments with demanding clientele.
With a background in team leadership, event coordination, and refined front-of-house operations, she brings a polished, detail-focused approach to service. Now transitioning into the yachting industry, Bojana offers a strong foundation in discretion, cultural awareness, and multilingual communication. She speaks Greek, Serbian, English and Russian.


Deckhand Evangelos Tsoulakidis
Evangelos is an experienced deckhand and former Navy Special Operations Officer with a strong background in navigation, team coordination, and vessel operationsHis profile is distinguished by strong leadership, physical endurance, and a proactive approach to vessel maintenance and guest service. Evangelos is also a certified speedboat operator and scuba diver, with a wide range of licenses and training in firefighting, crisis management, and navigation. His military discipline, adaptability, and work ethic make him an asset to any yachting crew, capable of supporting both the operational and guest service sides of the deck. Speaks Greek & English.